Method for packaging food product with extended storage life

FIELD: food industry.

SUBSTANCE: invention relates to packaging and thermal treatment of a food product in a packaging container (30) made of paper or cardboard. The packaging container (30) is first filled (wholly or partially) with foam containing a non-oxidising gas such as nitrogen; then the packaging container (30), filled wholly or partially, is filled with the corresponding food product. Whenever necessary, after filling the packaging container (30) is additionally filled with foam to guarantee that the free space over the product in the packaging container (30) is wholly filled with foam when the packaging container (30) is closed and heat-sealed. Then the sealed packaging container (30) filled with the food product and foam undergoes thermal treatment at a temperature no less than 115°C.

EFFECT: according top the invention concept, the method allows both solid and semi-solid fruit products together with a liquid food product to be packaged into a packaging container made of paper or cardboard and to undergo thermal treatment for storage life extension without the risk of the gas-containing medium inside the package being preserved integral during the whole of the product storage life.

6 cl, 4 dwg

 

The present invention relates to a packaging method and heat treatment of the food to increase its shelf life in a packaging container of paper or paperboard, including stages: prior to packaging and/or directly associated with the packaging of a food product, also the stage of filling of the packaging container foam containing a non-oxidizing gas, and after such a filling of the packaging container stage of its sealing by sealing, and conducting heat treatment Packed food to increase its shelf life.

Packaging containers of paper or cardboard for packaging a food product to increase its shelf life is subjected to heat treatment in a sealed packaging container, usually filled only partially appropriate product for aligning the pressure in the expansion of the product during the heat treatment. The opportunity for expansion is very important in cases where the food product is fully or at least partially includes the liquid part, which can easily go in pairs, and therefore, the steam pressure in the packing container quickly rises to a level, when the packaging container can be destroyed in place, sealing compounds or may even explode. Additional reasons for the th for only partial filling of the packaging product is that the free space above the product can be used effectively to compensate for such variations change the amount of flow that occur in the case of defects filling machines.

Empty space (the so-called free space above the product over the product in the packaging container is filled with food product, but may be associated with a serious risk for the Packed product, because the ambient air in contact with the flow of the product before and during the packaging process, can be easily captured with the flow of product in the packaging container to accumulate in it and be captured from this space. Contact between such entrapped air and Packed food product inevitably leads to harmful oxidative effects on the product, the resulting product is oxidized with gaseous oxygen, which can lead to the alteration or damage as taste and flavor along with appearance and, therefore, make it unattractive or even unfit for consumption. This process of oxidative destruction occurs over time and is different for different foods. For products that are sensitive to gaseous oxygen, such as potatoes, asparagus, tubers, corn, fruit, masn the e products and food products for Pets, this fracture process occurs very quickly, while others are insensitive to oxidation with gaseous oxygen products, on the other hand, can persist for a long period of time without any noticeable negative impact.

Regardless of the type of sorting of the food product and the tools used for further heat treatment to increase the shelf life is desirable to carry out the packing in the packing container in such conditions, under which it would be as small as possible trapped air in the packing container, and most preferably its complete destruction.

According to one method of the prior art packaging of the product is conducted in an atmosphere of non-oxidizing gas, such as nitrogen, which is served in the packaging container through one or more nozzle before and/or during the operation of the packaging of the product to remove air from the packing container and filling the free space above the product of these gas. One example of this method of the prior art described in the USPS 3477192. Packing while filing non-oxidizing gas requires immediate sealing of the packaging container after packing to prevent re-filling of the packaging container air. However, in practice, the vast majority of cases, akulka product occurs at the site, other than plot the subsequent sealing of the packaging container is filled with product, which thus means that the completed and still an open container filled with product in contact with the ambient air must first on the conveyor to overcome a certain distance before the closure of the packaging container. Even if such transportation between packaging and capping reduced as much as possible, despite this there is still a risk that the part of the non-oxidizing gas filling will be replaced by air, which will have time to complete the packaging container during this short transportation of the packaging container. Therefore, this incoming air trapped in the packing container will have direct contact with the product during further storage unopened packaging container.

According to the method of the prior art described in EP 0008886 A1, the risk of the presence of air in the sealed container can be effectively prevented or at least greatly reduced, if the packing container at the stage preceding the packaging and/or directly associated with product packaging, filled foam containing a non-oxidizing gas, such as nitrogen. According to EP 0008886 A1, the packaging container may first be for Olsen gassy foam to displace the air, present in the packing container, then filled with product to the desired level. After such packing space above the product more or less completely filled with foam that goes inside and, therefore, remains in the packing container after sealing. Thus, foam and Packed in the packing container, the product can be subjected to further heat-treated to increase shelf life (pasteurization), that is, the heat treatment in which the product is heated for a short period of time and maintained at a temperature as high as 100°C, normal 72-78°C. According to EP 0008886 A1, it is also possible first to sack the appropriate product in the packaging container to a predetermined level and thereafter, or during the packaging of the product to fill the remaining space above the product gas foam to displace the remaining air. Foam and Packed in the packing container the product is sealed and pressurized, and as described above, is subjected to pasteurization to extend the storage.

Examples of products that can be Packed and heat treated by the method according to EP 0008886 A1, are fluid, such as fermented drinks such as beer and carbonated beverages. However, in EP 0008886 A1 is not informed about the possibilities of using this method of the prior art for solid or semi-solid food, such as, for example, potatoes, asparagus, tubers, corn, fruits, vegetables, meat products and food products for Pets, from EP 0008886 A1 is not clear, can be Packed and subjected to heat treatment such solid and semi-solid foods in combination with liquids, such as sauces, released during heat-treated juices, mixtures thereof, etc.

One of the disadvantages of the method of the prior art EP 0008886 A1, however, is that the foam is captured Packed food product stored in the packaging container more or less unchanged even after the subsequent heat treatment (pasteurization) and subsequent storage of the product prior to the opening of the packaging container. Surviving foam, which is visible at the opening of the packaging container, can give the packaged product excessive pennotti, which can be associated with damage to the product caused by improper storage of the product in the packaging container. The emerging problem due to excessive foam cap or foam in the open packaging container, will naturally cause a greater or lesser extent protest in cases where it is not expected the presence of foam caps the Packed product or even remotely the product may not be associated with the presence of foam hats, such as, for example, non-carbonated drinks.

Therefore, the CoE continues to exist a need in the way, allows you to package and be heat-treated food product to increase retention in packing containers of paper or cardboard without the risk of trapping air or oxygen in the packaging container during packaging of the product and without risk of further negative impact on the appearance of the packaged product at the opening of the packaging container.

In particular, continues to exist a need in the way of packaging solid or semi-solid food product in conjunction with liquid food products, such as, for example, sauces, released during heat-treated juices, mixtures thereof and so forth without the risk of entrainment adverse impacts of air or oxygen and without risk of such negative effects on Packed and past heat treated to increase shelf life of the product.

Therefore, the present invention is to overcome these disadvantages of the prior art.

An additional object of the invention is to create a way to packaging in a packaging container of paper or cardboard and be heat-treated to increase shelf life of food product that are sensitive to gaseous oxygen, without the risk of entrainment of air or oxygen in the packaging container and contacting spakowany product.

Another object of the invention is to create a method similar to that described above, allows packaging in a packaging container of paper or cardboard and be heat-treated to increase shelf life of solid and semi-solid fruit products together with the liquid food product without the risk of entrainment of air or oxygen in the packaging container and without the risk that gassy foam, located in the packing container will remain solid during the shelf life of the product.

The solution of these problems is provided by the method according to the invention set forth in the first paragraph of the claims.

Tools and practical variants of the method according to the invention have characteristic features, as stated in the subparagraphs of the claims.

The present invention relates to a packaging method and heat treatment of the food to increase its shelf life in a packaging container of paper or paperboard, including stages: prior to packaging and/or directly associated with the packaging of a food product, also the stage of filling of the packaging container foam containing a non-oxidizing gas, and after such a filling of the packaging container stage of its sealing by sealing, and conducting heat treatment of packaged food product to increase its cf is CA storage. The method is characterized by the fact that the heat treatment is carried out at a temperature of at least 115°C.

The authors of the present invention unexpectedly discovered that the residual foam in the packing container after sealing the packaging container can be effectively destroyed and, therefore, visually indistinguishable by performing heat treatment at a temperature of at least about 115°C, i.e. at temperatures significantly above normal temperature (a maximum of about 100°C, in most cases about 72-78°C), which are pasteurized.

The heat treatment which is performed at a temperature of at least about 115°C, also has the advantage compared to traditional pasteurization is carried out at a maximum temperature of 100°C because this temperature is high enough not only to destroy harmful bacteria, called pathogens, but also more heat-resistant forms of microorganisms such as spores. Such high temperature and effective heat treatment also leads to the fact that the Packed product has a much longer shelf life compared to a milder heat treatment at a lower temperature, and thus provides a longer period of time for the destruction of seized foam and its disappearance in the time the I shelf life of the Packed product in sealed packaging container.

According to one preferred variants of the present invention to improve the storage life thermal processing of packaged food product is carried out in an autoclave at a temperature of heat treatment of about 120-140°C essentially known manner using known prior art devices for processing. Normal heat treatment is essentially carried out in the autoclave periodic manner, which can be carried out with simultaneous rotation of the Packed food product to accelerate heat transfer to the product and, therefore, minimize the required processing time for each passing processing of the party.

In such cases, when the food product is packaged and was heat treated using the method according to the invention, if it consists of or includes slices or large pieces of fruit or vegetables with an elastic structure, such as, for example, slices or large pieces of pineapple, Apple, peach and the like, it is necessary to first fill the packing container gassy foam and after that such large pieces of fruit and vegetables with an elastic structure. This sequence of filling effectively eliminates the risk that the air accident can be captured in cavities or air pockets formed between the inner walls of the packing container is, in particular in the corners, and large pieces of fruits and vegetables, because of their elastic structure, which can lead to tight closing of such air-filled cavities and pockets.

In other cases, when a food product, Packed and heat-treated by the method according to the invention consists of or includes solid, but with less elastic structure small or large pieces of meat, fish, fruit or vegetables, the packaging container may first be filled with these small or large pieces to a specified level and then gassy foam.

No matter whether filled first packing container foam and then a food product or Vice versa is first populated with a food product and then foam, or alternatively, the filling foam and food are at the same time, it is important that, according to the present invention, the free space above the product above the level of the product in the packaging container has been completely filled with foam, when the packaging container is sealed with a welded seam, eliminating thus the risk of the presence of air in the free space above the product.

In such cases, when the food product is packaged and was heat treated using the method according to the invention, and it consists of or consists essentially of PI the eve of the product, sensitive to gaseous oxygen, such as, for example, sliced, chopped or crushed pineapple, corn, peach and the like, which is subject to very rapid change in appearance even after brief exposure to air, preferably before filling the packaging container to protect them with a layer of foam, which then remains with the product in the packaging container. Such protective foam layer may be deposited on the sensitive product immediately after washing, peeling and cutting it in slices, reducing the risk of contact with ambient air, then it can be served on a conveyor belt or a similar method to packing it in the packaging container.

The choice of foam or foaming agent is not critical to the present invention, but may be selected from many known prior art foams and foaming agents. Expert in the technical field to which the present invention can easily choose a suitable foaming agent. However, it is preferable to choose such as foam or foaming agent non-oxidizing gas because it is less impact on the corresponding food product. Non-limiting example used non-oxidizing gas is nitrogen, n is also an example of such applicable gas is an inert gas, such as argon.

Additional objects, advantages and details of the present invention will be clear from the following description with reference to the attached figures.

Figure 1 - schematic view in cross section of laminated paper or cardboard for the packaging container of the prior art in the method according to the invention.

Figure 2 - schematic perspective view of a packing container of the prior art for use in the method according to the invention.

Figure 3 - schematic view of the first variant of the invention; and

4 is a schematic view of the second variant of the method according to the invention.

Although the present invention is described below with reference to the accompanying drawings, it is not limited to variants of the invention shown in the drawings and described below. For professionals in the technical field to which the present invention based on the above and subsequent description, it will be obvious that numerous modifications are possible without deviating from the essence of the present invention as claimed in the attached claims.

Figure 1 schematically shows the cross-section is essentially a packaging laminate for packaging container that can be used in the present invention. The packing laminate is denoted overall by reference number 10, has an outer layer of paper or paperboard 11, not crossing the existing liquid coating of plastic 12 and 13, which is quite resistant to heat when carrying out heat treatment at a temperature of at least 120°C and which at the same time allows for the closure of the packaging container sealing. The preferred plastic for both external coatings 12 and 13 is polypropylene (PP). Between one plastic coating 12 and a layer of paper or paperboard 11 of the packaging laminate 10 has a first barrier for gas 14 and the second barrier gas 15, which are connected to each other by an intermediate layer of adhesive 16 and respectively adjacent layers 12 and 11 are connected through the intermediary of an additional layer of adhesive 17 and the laminated layer 18, preferably polypropylene (PP). Such a packaging laminate is described, for example, in WO 2003/035503. From the packaging laminate 10 in figure 1 can be obtained essentially prior art method the containers may be Packed food product is subjected to increase retention and subsequent heat treatment for a predetermined period of time/temperature, for example, in an autoclave at a temperature treatment above 115°C, such as, for example, 120-140°C.

One such conventional packaging container shown schematically in figure 2 and denoted by the reference number 20, which is obtained by bending and sealing of the packaging laminate. The commercial is ski packing containers of this type are known under the trademark Tetra Recart ®.

Figure 3 schematically illustrates a first variant of the method according to the invention. Open the packaging container 30 of this type, which is shown in figure 2, is transported on a moving conveyor belt 31 in the direction of the arrows, to the first stop. At this stop the packing container 30, as indicated by the arrows vertically from top to bottom, filled with foam containing bubbles or blisters foaming material, which is non-oxidizing gas. For the above reasons, the packaging container 30 can be completely filled, as shown, but need not fill completely, because in certain cases it may be sufficient to partially fill foam packing container 30.

A suitable filling level of a product can be determined in each case depending on the specific corresponding food product. For certain types of food products, in particular, those that include chunks or large pieces of fruit or vegetables with an elastic structure, such as, for example, slices or large pieces of pineapple, Apple, peach and the like, as already mentioned, it may be necessary to fill the packaging container 30 foam, while for other types of food, for example, small pieces or large pieces with less elastic structure is dependent on the meat, fish, fruit or vegetables, it may be enough to fill the packing container 30 foam only partially. The choice of foam or foaming agent is not critical to the present invention, but may be selected from many known prior art foams and foaming agents. Expert in the technical field to which the present invention can easily choose a suitable foaming agent. However, it is preferable to choose such as foam or foaming agent non-oxidizing gas because it is less impact on the corresponding food product. Non-limiting example used non-oxidizing gas is nitrogen, but also an example of such applicable gas is an inert gas, such as argon.

After pre-filling foam filled packing container 30 is served on a moving conveyor belt 31 in the direction of the second stop of the arrows. On this stop of the packaging container 30 is filled with the relevant food product to a specified level. As shown in figure 3 and as mentioned above, the packaging container 30 is filled with product, not completely, but only to a level below the upper open edge of the packaging container with simultaneous displacement corresponding amount of foam. The space above the selected level of the product in the packing container 30, that is, the free space above the product must then fill in the product preferably completely be filled with foam to ensure that air does not remain in the filled packaging container.

After the operation of filling the product packaging container 30 filled with foam and product, served on a moving conveyor belt 31 in the direction of the third stop of the arrows, where the filled packaging container 30 is sealed by the sealing, if the free space above the product above the level of the product inside the packaging container 30 for some reason filled with foam not entirely, upon delivery of the packaging container 30 on the third stop, if necessary, the packing container 30 can be filled with additional foam in order to ensure that the space is completely filled with foam, when the packaging container 30 is sealed. Such additional add foam may be, for example, required due to the fact that filled in the container at the second stop, the foam has settled and collapsed during transport on the third stop or foam spilled through the open upper edge of the packaging container 30 due to the very sharp movements during transport on the conveyor belt 31.

After sealing the third is environment sealed by a sealing packing container 30, filled with product and foam, served on a moving conveyor belt in the direction of the next stop (heat treatment), the arrows for the heat treatment of the Packed product to increase the shelf life at a temperature of about 115°C. Heat treatment for increasing the shelf life of the product is preferably carried out by a method known to the expert in the field of technology to which the present invention, prior art, in the autoclave 32 when the temperature of heat treatment of about 120-140°C.

Figure 4 schematically shows a variant of the method according to the invention. Outdoor packing container 40 of this type, which is shown in figure 2, is transported on a moving conveyor belt 41 in the direction of the arrows, to the first stop. At this stop packing container 40, as indicated by the arrows vertically from top to bottom, fills it with the appropriate food product to the desired level. For the above reasons it is not desirable that the packing container 40 filled completely, but only partially to the level of the product that is located below the upper edge of the open packaging container.

After pre-filling the product partially filled packing container 40 is served on a moving conveyor belt in the direction of the second stop (foam), is shown by the arrows, where fully filled foam blank space above the product above the filling level of a product with simultaneous displacement of air that is present in the free space above the product.

As in the first embodiment of the present invention, includes foam bubbles or blisters or foamable material, which is captured non-oxidizing gas. The choice of foam or foaming agent is not critical to the present invention, but may be selected from many known prior art foams and foaming agents. Expert in the technical field to which the present invention can easily choose a suitable foaming agent. However, it is preferable to choose such as foam or foaming agent non-oxidizing gas because it is less impact on the corresponding food product. A preferred example used non-oxidizing gas is nitrogen, but also an example of such applicable gas is an inert gas, such as argon.

The second stop of the packaging container 40 filled with product and foam, served on a moving conveyor belt 41 in the direction of the third stop of the arrows, for sealing the sealing. If the free space above the product higher level the filling of the product inside the packaging container 40 for some reason filled with foam are not completely at the time of delivery of the packaging container 40 at the third stop, if necessary, fill the packing container 40 additional foam in order to ensure that the space is completely filled with foam, when the packaging container 40 is sealed. Such additional add foam may be, for example, required due to the fact that filled in the container at the second stop, the foam has settled and collapsed during transport on the third stop or foam spilled through the open upper edge of the packaging container 40 due to the very sharp movements during transport on the conveyor belt 41.

After sealing at the third stop, sealed packaging container 40 filled with product and foam, served on a moving conveyor belt in the direction of the next stop of the arrows, for the heat treatment of the Packed product to increase the shelf life at a temperature of about 115 °C. Heat treatment for increasing the shelf life of the product is preferably carried out by a method known to the expert in the field of technology to which the present invention, prior art, in the autoclave 42 at a temperature treatment of about 120-140°C.

In such cases, when the food product is Packed and subjected to the heat treatment method according to the invention and when it consists of or consists essentially sensitive to gaseous acidic the kind of food product, such as, for example, sliced, chopped or crushed pineapple, corn, peaches and the like, which is subject to very rapid change in color and appearance, preferably before filling the packaging container to protect sensitive food product from contact with ambient air. Preferably the product is covered with a layer of foam, causing it to sensitive product immediately after washing, peeling and cutting slices of such a product, reducing the risk of contact with ambient air, thus, the product can be transported on a conveyor belt or a similar method to packing it in the packaging container.

Although the present invention is described in detail with reference to specific variants of the present invention, illustrated by the figures, it is not limited to only these variants of the present invention and a detailed description. Specialist in the field of engineering that applies the present invention, it should be understood that numerous modifications and changes are possible without deviating from the essence of the present invention as claimed in the attached claims.

INDUSTRIAL APPLICABILITY

The method according to the invention is essentially applicable to the packaging of the food product in the packaging Conte is ner, in which the food products to increase shelf life is subjected to heat treatment at a temperature of at least 115°C in such a device as an autoclave, in which the food product is subjected to a heat treatment at a temperature of about 120-140°C. Unexpected advantage of the present invention is that the foam after heat treatment and subsequent storage of the food product in unopened packaging container essentially completely destroyed and invisible at the opening of the packaging container.

1. Packaging method and heat treatment of the food to increase its shelf life in the packaging container (30; 40) of paper or paperboard, including before and/or during the filling of the packaging container (30; 40) food product filling out the specified container foam containing a non-oxidizing gas, and, after such filling, sealing packaging container (30; 40) sealing, and thermal processing of packaged food product to increase its shelf life in a sealed packaging container (30; 40), characterized in that the heat treatment is carried out at a temperature at least 115°C.

2. The method according to claim 1, characterized in that prolonging the shelf life of the heat treatment is carried out in an autoclave (32; 42) at a temperature of 120-140°C.

3. The method according to claim 1 or 2, characterized in that the packaging and the internal container (30) is filled with foam before filling its corresponding food product.

4. The method according to claim 3, characterized in that the packaging container (30) is filled with a fully specified foam before filling its corresponding food product.

5. The method according to claim 3, characterized in that the packaging container (30) after filling in the relevant food product if necessary fill additional foam to fill the free space above the product above the level of the product.

6. The method according to claim 1 or 2, characterized in that the packaging container (40) first, fill in the appropriate food product to a predetermined level and then the specified foam to fill the free space above the product above the level of the product.



 

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3 tbl

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry, agriculture at destruction of pests in grain, food products, dried fruit, tobacco, as well as in containers, vehicles and premises for processing and storage. Method of production of gas fumigant as a mixture of phosphine and carbon dioxide is carried out in two-chamber reactor using initial reagents, as which there is a mixture placed mainly in the first chamber, which contains metal phosphide, a substance producing carbon dioxide and a binder during chemical endothermic process, and in the second there is an aqueous acid. At that in the lower layers of the mixture with a metal phosphide, contained in the first chamber, a mixture containing a substance that contributes to loosening of the mixture with metal phosphide, which is used as hydroxy carboxylic acid or dicarboxylic acid, is inserted, as well as a hydrophobic compound, which interaction with a mixture formed in the process evolves carbon dioxide. The average rate of production of gas fumigant is regulated by opening the specified number of holes made on the side of the vertical message channel of the two chambers, and the ratio of the lateral hole diametre and the inside diametre of the vertical channel is in range of 0.2-0.4. To produce gas fumigant a device is used that includes a reactor which is at least one block of two interconnected through a vertical message channel chambers, the first of which is designed to contain the mixture containing metal phosphide, a substance forming carbon gas and binder at chemical endothermic process, and the second is for aqueous solution of acid and is made with a hole to drain the gas fumigant. The first chamber is coaxially located towards the second chamber and is rigidly fixed at its bottom with overlapping side wings on the cover of the first chamber and on the side of the inner surface of the body of the second chamber. The vertical message channel of the chambers passing through the holes in the covers of the first and second chambers has at least two thru holes located on its lateral surface. In the inner cavity of the vertical channel there is a stock made with the possibility of reciprocating movement. The lower part of the vertical channel is rigidly connected to the cover of the first chamber and the upper part is connected to the cover of the second chamber and is made with the possibility of regulating the volume of the first chamber. Versions of the device to generate fumigant gas provide a chambers connection through a threaded connection or making the chambers with a common bottom.

EFFECT: reduction of time of generating gas fumigant; providing control of the speed of generating fumigant gas, depending on the conditions and a fumigation facility; to simplify the device startup of generating gas fumigant.

14 cl, 5 ex, 11 dwg

FIELD: medicine.

SUBSTANCE: invention relates to field of veterinary sanitary, in particular to disinfection of food of fur-bearing animals from pathogenic and opportunistic microorganisms. Method lies in the following: as disinfecting means, suspension of strains of bacteria Bacillus subtilis "ТНП-3-ДЕП" and Bacillus subtilis "ТНП-5-ДЕП" are used in equal ratio in 1% glucose solution in terms of 5 billion CFU/ml per 100 g of food.

EFFECT: method allows to reliably disinfect food from pathogenic and opportunistic microorganisms, contributes to normalisation of intestinal microflora, preservation of food, increase of productivity of fur-bearing female animals.

1 tbl

FIELD: food industry.

SUBSTANCE: encapsulated antimicrobial material includes (i) a kernel containing an antimicrobial material and a shell (ii) out of an encapsulated material which is a hydrophobic shell with a melting temperature higher than 45°C. It is selected out of a group including animal oils and fats, completely hydrogenated vegetable or animal oils, partially hydrogenated vegetable or animal oils, unsaturated hydrogenated or completely hydrogenated fatty acids, unsaturated hydrogenated or completely hydrogenated monoglycerides and diglycerides of fatty acids, unsaturated hydrogenated or completely hydrogenated etherified monoglycerides and diglycerides of fatty acids, unsaturated partially hydrogenated or completely hydrogenated free fatty acids, other emulsifiers, animal waxes, vegetable waxes, mineral waxes, synthetic waxes, natural and synthetic resins as well as their mixtures. The hydrophobic shell is impermeable for the antimicrobial material and is selected to provide release of the antimicrobial material from the encapsulated antimicrobial material while in contact with food products and the antimicrobial material is bacteriocin selected from the lanthionine-containing bacteriocins, bacteriocins formed by Lactococcus, bacteriocins formed by Streptococcus, bacteriocins formed by Pediococcus, bacteriocins formed by Lactobacillus, bacteriocins formed by Camobacterium, bacteriocins formed by Leuconostoc, bacteriocins formed by Enterococcus and their mixtures. The composition contains the antimicrobial material and a carrier. The food product contains the product and the antibacterial material. The method is implemented by introducing the antimicrobial material into the food product.

EFFECT: invention ensures a long antimicrobial effect.

43 cl, 16 ex, 4 tbl

FIELD: food products.

SUBSTANCE: red sauce production method for fast-frozen ready-made meat dishes includes broth preparation, carrots onions and tomato paste browning, sauce boiling, homogenisation, packing of sauce with ready-made meat products and side dishes in consumer containers and freezing of ready-made dishes. Wheat germs are used as thickener. They are added to boiling broth during constant mixing during 10-15 minutes. Aside from consistency improvement, adding of wheat germs to the sauce allows to enrich the product with natural vitamins, antioxidants, mineral elements and aminoacids.

EFFECT: improvement of red sauce quality, increase of food value.

2 cl, 3 tbl, 4 ex

FIELD: food products.

SUBSTANCE: food products are contacted with the quantity of electrodialysed composition that is effective for decreasing food product pH up to 4.6 or less. Herewith electrodialysed composition contains total cation concentration of 1.0 n or less, separate cation concentration 0.6 n or less containing free chlorine ppm or less and pH 4.5 or less.

EFFECT: proposed electrodialysed composition provides required organoleptical quality of food products.

113 cl, 4 dwg, 2 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: jars with compote, after lid sealing, are installed into carrier providing for mechanical tightness, and are heated in flow of hot air by temperature of 130°C for 25-26 minutes. Cooled at first in flow of atmospheric air by temperature of 20-25°C for 8 minutes, and then - in flow of atmospheric air with alternating application of water film onto jar surface at the temperature of 65-70°C for 7 minutes. At the same time jars in process of thermal treatment are rotated from bottom to lid with frequency of 0.166 s-1.

EFFECT: invention provides for reduction of process duration and improved quality of finished product.

1 ex

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